This baked bean recipe is healthy, light and full of nutrients.  Make this dish by using either regular white beans or large lima beans to create a creamy dish for a pleasurable eating experience.

Ingredients:

1 pound dried large lima beans or white beans (soak white beans for six hours or overnight in 2 quarts of water, limas require no soaking), 1/4 cup extra virgin olive oil, 1 finely chopped large red onion, 1 can chopped tomatoes, 1 bay leaf, 3 tablespoons honey, 2 tablespoons tomato paste, 1/4 cup red wine vinegar or sherry vinegar, Salt and pepper to taste, 1/2 cup chopped fresh dill

Procedure:

1. Preheat the oven to 375 degrees.

2.  Place the drained beans in a large, oven-proof casserole.  Pour in water until it is covering the beans by 3 inches and bring to a boil.  Reduce the heat, cover and simmer for 30 minutes.  Drain after boiling for 30 minutes and return to the pot.

3.  In a medium sized skillet, heat 2 tablespoons of olive oil over medium heat.  Add the onion and cook for 10 to 15 minutes until the onions are tender and caramelized.

4.  Add the remaining olive oil, tomatoes and its liquid, bay leaf, honey, and 2 cups of water in the pot with the beans.  Stir in the onion, and bring the mixture to a simmer.  Cover and bake in the oven for an hour, stirring often and adding water if necessary.

Add the tomato paste, vinegar, salt and pepper; cover and cook for another 30 minutes until the mixture is thick.

5.  Add the chopped dill and let sit for 15 minutes.  Serve with thick slices of bread.